Food + Wine

Is it too late for my Irish Soda Bread recipe?

Um, yeah… So I just noticed that I never shared with y’all my recipe for Irish Soda Bread back in March… when it would have made sense. But then I realized that just because it’s an ‘Irish’ recipe doesn’t mean we Americans can’t make it any other time of year. That’s like saying you can never make a stir-fry outside of the Chinese New Year.

It’s a really great recipe that I created and made for my family this past Saint Patrick’s Day. It’s really healthy and hearty and delicious plain- or with some salted Irish butter. It has a deliciously nutty and rich taste with a hint of molasses. It’s the kind of bread that you really feel good about eating because it tastes healthy…yet is still moist and tender. It would make great sandwiches, or toast…it’s just a really solid whole grain bread recipe that I hope you’ll try!!  (Either now or sometime next mid-March…)
 A B B E Y ‘ S   I R I S H    S O D A    B R E A D

Mix together your dry ingredients in a large bowl and set aside:

1 1/2 cups whole wheat flour
1 cup spelt flour 
1/2 cup coconut flour 
1/2 cup potato flour
1/2 cup teff flour
1 1/2 tsp rounded kosher salt 
1 tsp baking powder 
-1/2 tsp baking soda
 
Then in a smaller bowl, mix together the following wet ingredients:
1 TB molasses 
-2 TB agave nectar 
-2 cups buttermilk
1 large egg
1/4 cup coconut oil, melted and cooled slightly 
 
Once both the dry ingredients and the wet ingredients have separately been mixed well, pour your wet ingredients into your dry. 
 
Mix with an electric beater or whisk until fully combined. It will be stiff and you may end up using a spatula to finish it. 
 
Press your dough into a greased round cake pan. It doesn’t need to be perfect, and actually benefits greatly from looking a bit craggy. (It’s more charming that way)
 
Spray or rub the top with some vegetable or olive oil, sprinkle with some kosher salt and cane sugar (optional). 
 
Bake in a preheated 375 degree oven for 40 minutes, or until the edges have pulled away from the pan and have crisped up a bit. 
 
Cool on a rack before serving warm or room temperature. 
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